We sat down with Executive Chef Eddy Arreola of Mesler Chicago at Sophy Hotel Hyde Park in Chicago, Illinois. With its eventful New American cuisine—the restaurant, bar, and lounge is artfully composed with a contemporary library offering brunch, lunch, and dinner daily with morning and evening room service.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I was born and raised in Mexico City. My parents owned a restaurant, so I grew up in the business, and I learned to cook regional Mexican and Spanish cuisine. I also traveled to France and worked there and received formal training. When I returned to the Chicago area, I was mentored by Jean Blanchet at Le Francais in the northern suburbs, when it was considered one of the finest restaurants in the United States.

Tell our readers an interesting fact or two about yourself that reflects your cooking style?

I like to follow formal French techniques and classic flavors. I’m aware of new movements, so I’m always adaptIng. But I also respect certain rules and traditions.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

When I’m not cooking, I keep it very simple. I love rotisserie chicken with a simple salad. And I love Chicago hot dogs. If I go to a Cubs game, I have to have one.

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What are three ingredients that you simply couldn’t live without?

To balance the bitterness, saltiness, and acidity of a dish—I use honey, salt, and vinegar.

We love the art behind plating. What do you love about designing the perfect dish?

The key thing is simplicity. Never use more than 5 ingredients. That’s also very important for the flavor profile because otherwise, you’re compromising the dish.

Tell us about one of the most creative dishes you’ve cooked up?

I’m always doing something with some kind of pâté or mousse, using foie gras or confit, sometimes using wild boar or venison. I always encourage my sous chef to find other flavor profiles.

What is one of your greatest accomplishments or awards you've earned?

I’m not into going after awards, I don’t have the time.

What are some of the latest trends you’re seeing in top restaurants across the globe?

I’m seeing top restaurants like Alinea go back and recreate different eras of dining, like Paris in the 1970s with Nouvelle Cuisine.

What’s your favorite cocktail or beverage of choice?

I don’t drink spirits. Champagne is one of my favorite drinks, and I like wine and really good beer, such as a Belgian beer like Duvel or Chimay.

What do you love about being the Executive Chef of Mesler Chicago at Sophy Hotel Hyde Park in Chicago, Illinois?

I really like to take people under my wing and pass on what I have learned. It can be really rewarding to see their progress. I teach them that paying aLenIon is very important, that the only way to get beLer at cooking is to do it over and over again.

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Mesler Restaurant At The Sophy Hotel In Hyde Park, Chicago: Meet The Chef